Difficulty Level

Difficulty Level

Ingredients

194 
g 
Carrots
10 
g 
Chicken Stock Cubes
300 
g 
Egg Noodles (boiled)
20 
g 
Fresh Grated Ginger
108 
g 
Onion Sliced
160 
g 
5 
g 
Red Chilli Chopped
200 
g 
Shredded Roast Chicken
5 
g 
Soy Sauce
95 
g 
Spring Onions Shredded
10 
g 
Sunflower Oil
600 
g 
Water

Preparation

  1. Cook Noodles as per pack instructions

  2. Thinly shred carrots and spring onions
  3. Slice onion
  4. Fry onions and ginger in oil in a pans

  5. Dice left over roast chicken

  6. Mix stock cube with water and add to the pan and heat
  7. Add Birds Eye petit pois to pan

  8. Season with dash of soy sauce. Add carrots, spring onions, chicken and noodles
  9. Garnish with coriander Serve and Enjoy!

Serving tip

Serve with a crusty roll